Pasta

Fresh homemade pasta is one of the easiest things to make, and it really makes a pasta dish come to life. It’s also amazing how many different types and flavours of pasta you can make. In these guides we will show you how to make different types and flavours of pasta, from lasagne sheets to gnocchi and from egg pasta to beetroot pasta.


Ingredients Serves 4-6
Preparation time: 45 mins

  • 4 eggs
  • 400 g flour

The basic rule is 1 egg for every 100 g flour, so you can scale the recipe as needed.

Honestly, it really is that simple. The best type of flour to use is durum flour or 00 flour. The finer the flour, the better. But if you don’t have or can’t get these, don’t worry. We often use whole wheat flour instead, or do a 30/70 mix of durum and whole wheat. Finer flour makes the dough smoother and more elastic, so if you want to make very thin pasta, use a fine flour.


Making the dough:

  1. Put the flour on a (preferably wooden) surface, forming a ring.
  2. Crack the eggs into the centre of the ring.
    DSC04417
  3. Using a fork, start mixing the eggs into some of the flour.
    DSC04421
  4. Once the eggs are incorporated use your hands to knead the dough.
    DSC04423 DSC04427
  5. Knead until the dough is fully mixed; it should hold its shape and feel moist but not sticky. Don’t worry if all the flour hasn’t been absorbed into the mixture.
    DSC04428
  6. Wrap the dough in clingfilm and leave to rest at room temperature for about 20-30 minutes.

Rolling the pasta:

You can hand roll pasta with a rolling pin, but if you make pasta often, we really recommend you buy a pasta machine. You can get some inexpensive pasta machines which are just as good as the expensive ones (they maybe have less functions).

If using a pasta machine:

  1. Take the dough out of the cling film.
  2. Cut off one quarter of the dough (or appropriate amount depending on the amount of dough you have) and rewrap the remaining dough in the clingfilm.
  3. Knead the piece of dough into a flattish piece.
  4. Pass the dough through the pasta machine on the largest setting (usually denoted by a “0” or “1” on the pasta machine).
  5. Pass the dough through the pasta machine on the next largest setting, and then once again on the third largest setting.
  6. With the dough horizontal, fold in both sides on top of each other so that the pasta is now as wide (or slightly narrower) as your pasta machine.
    DSC04450 DSC04452
  7. Using your fingertips, press the dough together and dust lightly with flour if the dough is too sticky.
    DSC04453
  8. Pass the dough through the pasta machine on the largest setting.
  9. Continue passing the dough through the pasta machine on each subsequent setting, making the pasta to your desired thickness.
    DSC04446
  10. Hang the dough to rest, and repeat for the remaining parts of the dough.
    DSC04448

If rolling by hand:

Coming soon.


Shaping the pasta:

As with rolling the pasta, there are many utensils you can buy to make forming pasta easier and quicker. We have a few utensils, but none of them are necessary – a knife is just as good for most types of pasta, but obviously some types require a particular tool.

Here is our current collection of pasta utensils:
DSC04577Our utensils are as follows:

  • A pasta machine with attachment
  • Two types of drying rack
  • Ravioli cutter/form
  • Two cutting tools
  • Two filled pasta moulds (different sizes and they can also be used for pies or dumplings, and so on)
  • Garganelli/gnocchi board and pin

See our guides for shaping different types of pasta. We will add more types as we use them in our recipes.

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7 thoughts on “Pasta

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